French Onion Twice Baked Potatoes (Print Version)

# Ingredients:

→ For the Potatoes

01 - Russet potato (1 large)
02 - Olive oil for coating
03 - Salt and pepper to taste
04 - Butter (3 tablespoons, divided)
05 - Whipped cream cheese (¼ cup)
06 - Gruyere cheese (⅓ cup plus more for topping)
07 - Chives for garnish

→ For Caramelized Onions

08 - Large yellow onion (1)
09 - Chicken broth (¼ cup, or water/vegetable broth)
10 - Salt and pepper to taste
11 - Balsamic vinegar (optional drizzle)
12 - Butter (3 tablespoons)

# Instructions:

01 - Preheat oven to 425°F. Coat potato with oil, season with salt and pepper, pierce with fork. Bake for about 1 hour until tender.
02 - Cook thinly sliced onions with butter, salt, and pepper in skillet for 20 minutes, stirring often. Add broth if pan gets dry.
03 - Scoop out potato interior, being careful with skin. Mix potato with gruyere, caramelized onions, cream cheese, and butter until creamy.
04 - Fill potato shells with mixture, top with extra gruyere. Broil 3-5 minutes until brown and bubbly.
05 - Garnish with chopped chives and serve hot.

# Notes:

01 - Can microwave potato for 7 minutes instead of baking
02 - One large onion is enough for 3-4 potatoes
03 - Recipe can be easily multiplied for more servings

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